Author Archive: Joe Riley

This is my everyday BBQ dry rub. It goes great with an array of foods (pork, beef, chicken, veggies, etc.). I encourage people to make it their own by tweaking the quantities of the ingredients as well as substituting and/or adding others. Mix up a large batch so that it’s always on hand!

Well…it’s winter, and that sucks, but there are a few things that can make it more enjoyable. Besides booze and snuggies, add grilling to the list of things to enjoy in winter. Now, I know what you’re thinking, “grilling outside when it’s -10° doesn’t sound like fun,” but with a few tips for cold weather cooking you too can enjoy the hot smoky flavors of July in the middle of winter.

Smoking, grilling and frying holiday turkeys is growing in popularity each year. These methods offer up a great alternative to oven roasting. Often times oven roasted turkey can be dry and bland, and even when it is done well, it doesn’t offer up much in the flavor department. That’s why this year I will be brining and smoking my turkey.

The Fall season gives us a great opportunity to grill with fresh seasonal ingredients. Squash is a sweet, tender, seasonal vegetable thats flavors work perfectly with the smoky, spicy kick of chili powder and cayenne and the brown sugar rounds it all out.

Grilling pizza is simple, fun and delicious! It can make for a great family evening with everyone making their own mini pizza or even an awesome dinner party. Just grab some ingredients and let the guests make their own dinner!

With Ribfest behind us, and everyone left jonesing for smoked ribs, how does one make ribs like a pro? It is much easier than you think to slow smoke your way into rib nirvana, and to prove it I am going to share with you some of the things I do when smoking ribs.